Beet & Arugula Salad – Lauren’s Newest

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This Beet and Arugula Salad delivers precisely what you need from an excellent salad. Tender beets, peppery arugula, crisp apple, creamy goat cheese, and a daring balsamic dressing all present up in each chew. It’s constructed to remain balanced and contemporary after it’s tossed, so the final forkful tastes simply pretty much as good as the primary.

Ingredient Notes + Variations

This beet salad leans easy however intentional. Every ingredient performs a job, nothing feels random, and the flavors keep clear and contemporary from begin to end.

• Beets: Earthy, tender, and naturally candy as soon as baked.
• Arugula and spinach combine: Peppery arugula softened with spinach retains the salad balanced.
• Granny Smith apple: Crisp and tart, it provides crunch and brightness.
• Pecans: Toasted for further depth and heat.
• Goat cheese: Creamy with a bit tang, it ties every thing collectively.
• Balsamic vinegar: Wealthy and barely candy, it anchors the dressing.
• Dijon mustard: Provides construction and refined sharpness.
• Honey: Simply sufficient sweetness to spherical issues out.
• Garlic: One clove goes a great distance right here.

How you can Make Beet and Arugula Salad

This beet and arugula salad comes collectively in layers, and none of them are sophisticated. The oven does the heavy lifting for the beets, the dressing takes minutes, and the ultimate meeting is fast and satisfying. Full printable recipe card is beneath.

Step 1: Bake the Beets

Preheat the oven to 400° F. Prepare the beets in a baking dish with a shallow layer of water, cowl tightly, and bake till fork tender.

Step 2: Make the Dressing

Whisk the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper till clean and shiny.

Step 3: Prep the Beets

As soon as cool sufficient to deal with, rub off the skins with a paper towel and cube into chew sized items.

Step 4: Assemble the Salad

Layer the greens, beets, apple slices, pecans, and goat cheese. Toss with dressing or serve it on the facet.

Suggestions for Success

• Let the beets cool earlier than peeling, the skins slide proper off.
• Toast the pecans in a dry skillet for a couple of minutes to spice up taste.
• Slice the apple proper earlier than serving to maintain it crisp and shiny.
• Begin with much less dressing, then add extra as wanted.

What to Serve with Roasted Beet and Arugula Salad

This beet and arugula salad proves that straightforward components can nonetheless really feel considerate and polished. It’s contemporary, colourful, and precisely the sort of recipe you’ll need to preserve in rotation. The printable recipe card is beneath. Have an excellent day, associates!

Beet & Arugula Salad

Katie Cooksey

Beets, peppery arugula, crisp apple slices, and creamy goat cheese come along with toasted pecans for a bit crunch in each chew. All the pieces is completed with a easy balsamic dressing that retains the salad contemporary, balanced, and straightforward to like.

Be the primary to charge this recipe!

Prep Time 15 minutes minutes

Cook dinner Time 1 hour hr

Whole Time 1 hour hr 15 minutes minutes

Course Salad

Delicacies American

Servings 6

Energy 221 kcal

Elements  

1x2x3x

for the salad-

• 1 pound beets tops, and roots trimmed (about 3 medium beets)
• 5 ounces child arugula and child spinach combine
• 1 Granny Smith apple sliced
• 1/2 cup pecans toasted
• 4 ounces goat cheese crumbled

for the dressing-

• 1/4 cup balsamic vinegar
• 2 tablespoons further virgin olive oil
• 1/2 tablespoon Dijon mustard
• 2 teaspoons honey
• 1 clove garlic finely minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper freshly cracked

Directions 

for the salad-

• Preheat oven to 400° F.

• Place beets in a 9×13-inch baking dish or a dish giant sufficient to carry the beets in a single layer.

• Pour a 1/2 inch layer of water into the underside of the dish. Cowl with foil and bake for 50-60 minutes, or till beets are tender within the middle when pierced with a knife.

• Switch beets to a reducing board and let stand till cool sufficient to deal with.

for the dressing-

• Add balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to a medium mixing bowl or dressing container. Whisk till mixed.

• Utilizing a paper towel to carry the beets, take away the beet pores and skin or peel them with a pointy paring knife. Cube every beet into bite-sized items.

• Add arugula and spinach combine to a big serving bowl or platter. Prime with roasted beets, apple slices, pecans, and goat cheese.

• Toss with salad dressing or serve on the facet, relying in your choice.

Notes

Storage Directions

Retailer leftover salad in an hermetic container within the fridge for as much as 2 days. For finest outcomes, retailer the dressing individually and toss simply earlier than serving. This recipe isn’t freezer pleasant, however the beets and dressing will be made a day forward.

Vitamin

Energy: 221kcalCarbohydrates: 17gProtein: 6gFats: 15gSaturated Fats: 4gPolyunsaturated Fats: 3gMonounsaturated Fats: 8gLdl cholesterol: 9mgSodium: 345mgPotassium: 423mgFiber: 4gSugar: 13gVitamin A: 804IUVitamin C: 9mgCalcium: 90mgIron: 2mg

Key phrase arugula, beet & arugula salad, beet salad

Variations

• Substitute goat cheese with blue cheese or feta.
• Swap pecans for walnuts, almonds, pistachios, or pine nuts. Need extra sweetness? Add candied pecans.
• Substitute apples with pears.
• For a heartier salad, add couscous, farro, or quinoa.

FAQ

Extra Salad Recipes to Attempt

Should you make this recipe, I might actually recognize it should you would give it a star ranking and go away your overview within the feedback! When you have an image of your completed dish, put up it on Instagram utilizing the hashtag #laurenslatest and tagging me @laurens_latest.